Meatloaf Recipe for German wrong Hare with Egg Filling
Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my Meatloaf Recipe with Egg filling.
Do you know “false hare”? The “wrong rabbit” is no rabbit at all.
It is the name for a meat loaf with or without egg inside.
The following recipe comes from the kitchen of my dear mum and is a component of the traditional German kitchen.
It is suspected that the name “Falscher Hase” was given by the form of roasting in Germany.
Likewise it is to be also because of the fact that the wrong hare was prepared in the same roaster, like the genuine hare bridge from the oven.
In Austria, however, this meat loaf with egg has a different name: Stefanie roast.
The following instructions contain many step-by-step photos for the preparation of meat loafs.
I also show you a great variation of the meat loaf sauce and wish you good luck and a good appetite!
Table of Contents
1. Recipe Meatloaf
Below you will find a step by step recipe.
Find many photos and tips for preparing the meatloaf sauce.
I recommend a basis purchased or homemade veal stock. Good luck!
Meatloaf Classic “False Hare”
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing meatloaf with egg filling.
Preparation Time
20 Min.
Cook Time
45 Min.
Ingredients
|
Meatloaf Ingredients |
||
| 3 | pc | eggs (For hard cooking as filling) |
| 500 | g | minced meat (mixed half beef, half pork) |
| 1 | pc | onions (large or 2 small onions) |
| 1 | pc | clove of garlic |
| 1 | tsp | Sunflower oil (For sautéing onion and garlic) |
| 1 | bunch | Parsley |
| 2 | pc | bread rolls (Bread rolls diced) |
| 75-100 | ml | Milk |
| 2 | pc | eggs (For the minced meat mass) |
| 1 | tbs | mustard (I prefer to use Dijon mustard) |
| 1/2 | tsp | Salt |
| 8 | pinches | Pepper |
| some | Sunflower oil (to brush on the roaster!) | |
|
Mashed Potatoes ingredients |
||
| 500 | g | Potatoes (floury potatoes) |
| 600 | ml | Vegetable broth |
| 6 | pinches | Salt |
| 6 | pinches | Pepper |
| 6 | pinches | nutmeg |
| 100-150 | ml | Cream (or milk) |
| 25 | g | butter |
|
Sauce for Meatloaf |
||
| 1 | pc | Soup vegetables |
| 1 | tsp | Sunflower oil |
| 1 | tbs | tomato puree |
| 300 | ml | veal stock |
| 300 | ml | red wine |
| 1 | pc | Potatoes (grate finely to thicken the sauce!) |
| 40 | g | butter |
| 5 | pinches | Salt |
| 5 | pinches | Pepper |
| 4 | pinches | Sugar |
|
Decoration |
||
| some | majoram (or parsley) | |
Instruction
Meatloaf Prepare
Prepare ingredients
Place the ingredients for the meat loaf in the kitchen.
Preheat the oven to 200°C hot air.
Prepare eggs
Cook the eggs for the meat loaf filling for 12 minutes, cool in cold water and peel.
Cut ingredients
Finely dice the peeled onions and garlic, finely chop the parsley.
Prepare bread
Cut the rolls into cubes and pour over the boiling milk.
Prepare onions
Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes.
Prepare mincing mass
Place the minced meat, parsley, salt, pepper and mustard in a bowl.
Add ingredients
Add the squeezed out bread cubes to the minced meat.
Mix mincing mass
Mix the minced meat mixture with your hands.
Season
Mix the meat mixture for meat loaf well and season again with salt and pepper.
Place Eggs
Place the hard-boiled eggs in the middle of the mixture, prepare an oiled roaster.
Pack eggs
Seal the meat loaf mass over the eggs.
cook meatloaf
Form a long loaf with moistened hands and place the meat loaf in the oiled roaster.
Smooth out the meat loaf again. Slide the meat loaf into the oven on the middle rail and cook for approx.
45 minutes at 170-190°C.
Prepare Mashed Potatoes
Prepare potatoes
Prepare the mashed potatoes, please use a floury cooking variety.
Wash and peel the potatoes and place them in a pot, cut into slices.
Cover with broth or salt water and cook until soft.
Finish puree
Pour off the softly cooked potatoes, let steam off at the stove, crush quickly with a mixer, add milk, cream and butter and prepare a creamy mashed potato.
Season to taste with salt, pepper and nutmeg and keep warm for serving.
Tipp:
Wenn Dir das Püree in der Farbe zu weiß erscheint, kannst du das Püree mit etwas Kurkuma gelb färben.
Prepare meat loaf sauce
Prepare vegetables
Cut onions, carrots, celery and parsley root as well as mushrooms into small cubes and place in a pot/high pan.
Roast vegetables
Roast the vegetables with a little sunflower oil, then add the tomato paste.
Tomatize
Roast the tomato paste with the vegetables for 2-3 minutes, changing colour to brown-red.
This process is important as the roasting substances for the taste and a brownish colour develop.
Prepare Sauce
Deglaze the roasted vegetables with red wine and veal stock and bring to the boil.
Prepare butter and finely grated potatoes to bind the sauce.
Bring the sauce to the boil.
Tie sauce
Add finely grated potatoes and cold butter to the sauce and mix well.
Cook the sauce for 10-15 minutes.
Strain sauce
Pass the sauce through a fine sieve and bring to the boil.
Season the sauce to taste with salt and pepper.
Arrange Meatloaf
Take out meatloaf
Take the meat loaf out of the oven.
Cut slices
Cut the meat loaf into slices with a moistened knife.
Serve
Arrange the meat loaf slices on hot plates.
Add the reheated mashed potatoes.
Bring the meat loaf sauce to the boil, mix and nappe.
Serve meat loaf filled with egg alias wrong hare quickly and enjoy.
Enjoy your meal!
Cousine
Keyword
2. Nutritional Values
3. Shoppinglist Meatloaf
Meat loaf belongs to these wonderful, simple dishes and the list of ingredients is relatively short…
- Minced meat mixed or in the noble variant Minced meat from veal both best in BIO quality
- Bread rolls or buns from yeast dough
- Milk
- Onions
- Garlic
- Parsley
- Mustard: Dijon mustard or mustard medium hot
- Eggs
- Veal stock
- Red Wine
- Soup vegetables
- Butter
- Salt and pepper
Preferably freshly prepared minced meat. Always process the minced meat within 24 hours.
4. Preparing Tipps for Classic Meatloaf
The meat loaf is prepared in Europe and in Germany from Munich to Flensburg in different variants. In the overview the recipes are however very similar and differ only in few ingredients…
- The Austrian meat loaf with egg is additionally filled with pickle and is called Stefaniebraten.
- In Austria one knows additionally the meat loaf in the Studelteig or Strudel-Meatloaf.
- My grandmother from Bavaria prepared the meat loaf gladly with Liebstöckl.
- From Stuttgart I know the meat loaf with bacon wrapped.
- In southern Germany the meat loaf is often additionally seasoned with paprika.
- Meat loaf with feta seems to be extremely popular, whereby feta cheese is filled in the meat loaf from boiled egg according to taste.
- Meatloaf with cheese filling: Emmentaler or Gouda, among other things, is suitable here as a filling in meatloaf.
- Professional chefs like to place the meatloaf in a pork net.
- This means that the meat loaf is coated with a layer of fat, is particularly gentle to the touch and dimensionally stable.
- Pre-order the pork net from the butcher and soak it in cold water for one night. Fill in the minced meat mass and close the net downwards.
- In general, the meat loaf recipes differ from north to south by different side dishes.
For special holidays I like to prepare a thin, long meat loaf of veal and fill the veal meat loaf with quail egg.
5. Meat Loaf Side Dishes
The following side dishes go well with the meat loaf…
- Glazed carrots vegetables
- Vegetables cooked in the sauce such as celery, carrots, parsley root, shallots,…
- Zucchini Vegetables
- Red cabbage
- Potato puree
- Pelled potatoes
- roast pan potatoes
- potato gratin
- Jerusalem Artichoke puree
- Celery puree
6. Simple meat loaf and grandma’s meat loaf
The meat loaf is a traditional, simple, German dish.
I prepare the simple meat loaf sometimes also without egg filling.
This goes a bit faster!
Refine the minced meat mass additionally with herbs: try thyme, parsley, lovage, dill, marjoram or oregano. You can use fresh and finely chopped herbs or dried herbs.
Note for the perfect granny meat loaf the oven temperature: 170°C-190°C is a good temperature range to prepare meat loaf.
Pay attention to the proportion of ingredients:
- A juicy meat loaf is made when you use 2 eggs and two rolls on 500 g of minced meat.
- Always squeeze out the bread rolls or buns soaked in milk well, the minced meat mass is then soft and becomes firm during cooking.
Avoid breadcrumbs, breadcrumbs make the meat loaf very firm.
7. More Recipes with Minced Meat
Meatloaf without stuffing, classic “false rabbit
Meatballs, Bavarian meatballs taste delicious!
Meatballs with muesli, exciting variation offers variety, with cooking video!
Koenigsberger Klopse – Meatballs in Caper Sauce photo recipe
Also interesting: The Recipe Koettbullar shows you Swedish meatballs
Comments, Cooking Questions and Answers
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